Veal Recipes

Archive for the ‘turkey stuffing using veal’ Category

Serves 6

Ballotine definition:  A ballotine is a piece of meat, fish, or poultry that has been boned, stuffed and then rolled and tied into a bundle. It is alleged that ballotine of turkey is a classic dish among high society England and is claimed to be the Queen’s favourite Christmas lunch.

Ingredients

4 ¼ lb fresh turkey breast (2.1 kg)
1 lb ground lean veal (480 g)
¼ cup  liquid egg substitute (60 ml)
½ teaspoon ground nutmeg (2.5 ml)
freshly ground pepper
¼ teaspoon kosher salt (1.25 ml)
1 2oz  piece lean smoked ham cut into ½ inch slices (60 g)
bouquet garni (parsley, fresh thyme, and bay leaf tied together)
2 onions
2 whole cloves
2 carrots
1 clove garlic
4 whole peppercorns

Directions

Bone the turkey breast, scraping the meat away from the bone without breaking the skin.
Place on a piece of double cheese cloth, skin side down. Place the bones in a large kettle.

Put the veal in a food processor fitted with the metal blade.
Add the egg substitute, nutmeg, pepper, and salt.
Process until the stuffing is smooth.

Cover the turkey breast with the veal stuffing leaving 1 inch (2.5 cm) around the edges.
Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth.
Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking.

Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns.
Cover with 2 ½ quarts (2 ½ litres) of water and bring to a simmer.
Cover and simmer for 1 hour.
When cooked through, remove from the cooking liquid and allow to cool for 10 minutes.
Remove the string and cheese cloth.
Slice, removing the skin as you do so and place on a heated platter.
Serve immediately.

Most American families have the traditional stuffed turkey, mashed potatoes & gravy, pumpkin pie, and more for Thanksgiving and Christmas.

However, for Turkey stuffing, why not try these recipes for your stuffing this year that use ground veal as part of the recipe.

1 serving
Ingredients
1 lb Turkey liver 454g
½lb Veal, ground 225g
½ lb Suet 225g ( beef fat from around the kidneys ) you can also use oil or fat

For a low FAT alternative Replace suet in stuffing with shredded potato
Salt and pepper
1 teaspoon Sage
1 small Onion, chopped
½ cup turkey/chicken broth
½ cup Bread crumbs
20 Walnuts
20 Chestnuts

Directions
Cook liver and mince it fine.
Make a force meat (grind together) of the veal and suet or shredded potato.
Season to taste with salt and pepper, add sage, onion and cooked liver.
Moisten with stock, add bread crumbs.
Simmer on stove for about 15 minutes.
Add walnuts and chestnuts to the mixture and stuff the turkey.